By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
232 cal · 55 min
Whole Wheat Yogurt Banana Bread with Cinnamon
Recipe GLPRa3855827b5a727
A moist and tender banana bread made with a blend of whole wheat and all-purpose flours, enriched with creamy yogurt and warm cinnamon. This delicious loaf is perfect for breakfast, brunch, or a simple dessert, and stays fresh for days.
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Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup packed light brown sugar
1/4 cup oil (canola, vegetable, or coconut)
1 cup mashed bananas (about 2 medium bananas)
2 large eggs
1/4 cup plain yogurt or Greek yogurt
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with oil or cooking spray, then dust the inside lightly with flour. Set the prepared pan aside.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a separate bowl, combine the mashed bananas, oil, yogurt, vanilla extract, and eggs. Stir together until well mixed.
Add the brown sugar to the wet ingredient mixture and stir until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold together, stirring only until the ingredients are just combined. Do not overmix the batter.
Transfer the batter to the prepared loaf pan, spreading it evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow the bread to cool in the pan until it reaches room temperature, then carefully turn it out onto a cutting board. Slice and serve as desired.
Comments
This recipe uses entirely ordinary ingredients stocked at every Charlotte supermarket—whole wheat flour, yogurt, and bananas are standard at Harris Teeter, Food Lion, Kroger, and Walmart alike, with no special stops required. The actual time is closer to 70 minutes once you account for mixing, letting it rest, and full baking; the stated 55 minutes assumes you're walking ingredients to a preheated oven and setting a timer, which undersells the reality by 15 minutes. At roughly $1.20 to $1.50 per serving, it's economical for a loaf, driven mainly by the two bananas and eggs rather than any premium ingredient. The loaf reheats acceptably and works equally well for breakfast or a casual dessert, though it's not a showstopper—perfectly competent weeknight baking with no complications.
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